What is the Importance and Use of Visuality in Gastronomy?

Is my popularity personally important? How important is the reputation of my kitchen to me? Will there be any profit for me and my kitchen from this food picture? What will the professionals of the business think about this food picture? Could anyone describe this food picture I shared as buffoonery?
What is the Importance and Use of Visuality in Gastronomy?
What is the Importance and Use of Visuality in Gastronomy?What is the Importance and Use of Visuality in Gastronomy?
Some of the food presentations I have come across on social networks lately are deplorable in terms of Turkish cuisine. The food pictures shared on the relevant social networks confuse our volunteer brothers, especially in the culinary profession. Some of these shares do not go beyond purely visuality and the effort of liking and liking.
Previously, I wrote an article titled "What is Considered in Special Meal Photo Shoots".
Although these food pictures, in which the concepts of culinary profession and gastronationalism are ignored, ignorance and culinary poverty are at the top, are despised by real professionals, on the contrary, "empty acclaim" is appreciated by the ostentatious kitchen poor.
These tastes show the way used in the degeneration of Turkish cuisine from tent to palace, as well as the loss of knowledge and energy of some of our young colleagues on the way to their success-oriented goals, as a result of misdirection, it will leave a memory for individuals as a loss of professional time.
We should set an example for our new professional volunteer brothers. There may be dishes that we have made for different purposes. We can write the names of the dishes we share on social networks and indicate the purpose for which these food pictures were taken.
To give an example of some of these food pictures, which, although not factually based, I consider to be utter hoaxes and which will also never be sent to the guest table:
* Straw was placed under the plate, white stones were placed on it, and raw fish were chopped on it,
* First uncooked black rice is placed on the dinner plate, 10-15 pieces of roasting are placed and surrounded with irrelevant dried herbs,
* He put an old piece of wood on a dinner plate, decorated it with dried lentils according to his own intelligence, and handed a sardine. It was tried to decorate with a real half lemon and fresh herbs,
* He arranged the stones he collected from the sea or the riverside on his dinner plate, poured dry bulgur and lentils around and stretched ribs on it,
* While Turkish cuisine promotions all over the world were at the highest level, pieces of meat placed on dry barley and straw in a dinner plate prepared for a person…
--- also promotes these dishes as if they were going to the guest's table in any restaurant. You cannot send those dishes to any guest's table in any restaurant, neither in Türkiye nor anywhere in the world. 
No restaurant manager will allow this buffoonery, which is a new fashion in the gastronomy (Visuality in Gastronomy) and food and beverage industry, and if such dishes are sent to the guest table, it will be the moment when disasters begin in guest satisfaction for that restaurant.
Restaurant guests who accept food service in the dung shovel are only those who want to make the jubilee of oppression and humiliation. They are people in need of psychological treatment who want to have experience in the fantastic dimension of the job and want to experience their secret instincts. 
People who want to benefit from the perverse dimension of this type of gastronomy; They are personalities with satanic, non-human emotions such as eating human child fetus, male and female organs of various animals, winged fetuses grown in eggs, and eating live monkey brains.
When a professional cook takes or shares a picture of a meal , he asks himself some questions ...
* Is this dish an original dish?
* Does this food picture have a relationship with world cuisine cultures?
* Is this food picture suitable for human health?
* Is this food healthy before the effort of liking and pleasing?
* Would this dish be beneficial to the official cookery profession?
* Is this picture of food useful for Turkish cuisine?
* Is this food painting I made really a meal?
* What is the name of this dish I shared in the literature?
* If it is my special dish, what is the name I put on this dish?
* What is my purpose in sharing this food picture?
* Is my popularity personally important?
* How important is the reputation of my kitchen to me?
* Will there be any profit for me and my kitchen from this food picture?
* What will the professionals of the business think about this food picture?
* Could anyone describe this food picture I shared as buffoonery?
* Can this food picture that belongs to me reveal my culinary poverty?
* Can this picture of my food reveal my ignorance in the culinary community?
* What will the most successful kitchen chefs say about this food picture?
They may ask questions such as The food pictures shared as if I just did it will result in the admiration of a few kitchen poor and those who have the same ignorance and the ignorance and disease of the cook. Although it is not important to get the appreciation of a few or hundreds of ignorant people in the culinary profession, it is only in the understanding of people who are knowledgeable and Akif in this field to evaluate how much success they have achieved even in restaurant promotion...
The innovation can become a new source with the name you give as the "fusion cuisine" flavors of those who combine by citing the original. If the flavor you put forth deserves this, it will somehow pass on the culinary history with its existing resources.
Without sufficient knowledge and professional background, trying to emulate foreign kitchens or trying to reveal something is equal to trying to take a luxury car emblem and mount it in front of an unrelated car.

How can I reach Turkish cuisine chefs?

Turkish cuisine and Turkish cuisine culture needs data based on solid sources. 
Turkish culinary culture is one of the most rooted cuisines in history, which has led the continents in the world, guided the civilizations that gave light to life, and brought together the flavor accumulations in the geography of the continents of Near Asia, Far Asia and Europe, which have fusion combinations of the formations of Mesopotamian culinary culture.  
Being a member of the Turkish cuisine culture , which has the most rooted cooking techniques of yoghurt, yeast, bread, meat and meat products, milk and dairy products, requires responsibility. With the contribution of the diversity brought by the "silk road" through sea and land routes based in Istanbul, it has become a source for today's richest cuisines in the world with its rich Ottoman palace cuisine flavors.
It is not far away that Turkish culinary culture is not known as a very important cuisine in the world. Thanks to the internationally known Turkish cuisine chefs. After all, one day this will be known and recognized. In the globalizing world, what we write on the internet will create awareness with our ideas and what we put into practice, and will continue to be a matter of curiosity, leading to more research and interaction. 
It should not be forgotten that the source of the current capital of Europe, which has been trying to make a mockery of Turkey by calling it "Türkiye", that is, "Turkey" for more than a century, is the products of our geography. My suggestion to culinary associations, culinary federations and culinary confederations in Turkey should be to update and develop their internet base, and be a leader and guide to our young colleagues with relevant internet publications and services. Crowded pictures shared only with advertising posters saying "we eat if they are local" are not sufficient and necessary steps to be taken in this regard.
In today's Türkiye, where monopolized and non-self-employed people are not accepted by these monopolized culinary institutions, even if their work on behalf of culinary is "the best work in the world", some taboos should definitely be broken. More professional and resource-based culinary libraries representing Turkish cuisine should be developed. We need to research what digital gastronomy did in the New Food Trends & Restaurant Trends in 2022 about the culinary profession in the world by doing more than gastronomy organizations in culinary institutions in Türkiye …
The fact that some of our so-called under-the-counter culinary institutions, which are mostly in Türkiye in the world and were founded with the aim of introducing the Turkish culinary culture to the world, do not even have a web site, does not reveal that the insincerity of the business and the fact that those they are interested in are after financial gain in the commercial dimension. does it?
Has Chef - Ahmet Ozdemir
International Restaurant Consultant and Cuisine Consultant
Ottoman and Turkish Cuisine World Envoy
*** You can contact me through my contact information for more information on the subjects specified by labeling, taking into account my professional background in the above article, and to get support for Restaurant ConsultingKitchen Consulting  in the titles within my Service Areas. ***
The original text, which is accepted as a source, is as follows. Google translation was used for the necessary language change.